Rasberry Cheesecake Brownie Recipe

There is no one perfect brownie recipe because everyone’s favorite recipe is the perfect recipe. They can be more fudge like or cake like and contain nuts or not and here is my favorite part, should contain any kind (or multiple kinds) of chocolate you like. You can use milk, semi sweet or bittersweet chocolate and for those who are allergic to or just don’t like chocolate there is a variation on the brownie theme that is make with brown sugar and without chocolate called a blonde brownie. While these non chocolate brownies are fine, for me, they are like eating diet ice cream. The concept works but there is just something not quite right about it.

So this week’s culinary gift to you is a recipe loaded with bunches of ooey gooey delicious chocolate that is over the top, kill me with calories wonderful.

RASPBERRY CHEESECAKE BROWNIES (dairy)

1 cup sugar
1 cup brown sugar
1 cup cocoa, sifted
1/2 cup flour, sifted
1/2 teaspoon kosher salt
4 large eggs
8 ounces melted butter
2 teaspoons vanilla

Cheesecake Layer
8 ounces cream cheese, softened
1/3 cup plus 2 tablespoons sugar
1/4 cup raspberry jam
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
3 tablespoons flour
6 oz. fresh raspberry

Preheat oven to 350 Line pan 9X13 pan with parchment paper so that it hangs over the sides.

In the bowl of a food process combine the brown and white and pulse to combine. Remove from the bowl and set aside. Combine the cocoa, flour and salt in a food processor bowl and pulse to combine then set aside.

In the bowl of an electric mixer fitted whisk the eggs until light and fluffy, about 3-4 minutes. Add in the vanilla and sugars, and mix to combine. Add in the butter and mix to combine. Add the flour and mix to combine. Set aside the batter.

Raspberry cheesecake layer:

In the bowl of an electric mixer combine the cream cheese, jam, egg, vanilla, salt and flour. Mix until the mixture is combined about 3 or 4 minutes.

Pour 3/4 of brownie batter into pan. Gently spoon the cheesecake layer all over the top. Using a spoon or spatula sprinkle remaining brownie batter on top of raspberry cheesecake layer.  Gently swirl the cheesecake layer through brownie mixture but don’t over mix. Drop the fresh raspberries all over the top them gently push them into the batter. Bake for 45 minutes or a toothpick inserted into the center of the pan comes out clean. Remove the brownies from oven and cool on rack. Cool completely before cutting. Serves 6 to 8

Shavuot in Zion.... Some Perfect Cheesecakes Recipes

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You know Shavuot is coming when you begin to see cheesecakes everywhere. Countless variations in the bakeries and supermarkets. Endless numbers of recipes in the media. Cheesecake is the iconic Shavuot dessert, as sacrosanct as a Hanukkah latke or Passover matzah ball.

Unfortunately, cheesecake is one of those deceptively simple recipes, the kind that requires some tips and techniques to get right. Also, not everyone agrees on what makes a cheesecake perfect. Some like it dense, others, fluffier. Purists say it should be simple, but lots of people prefer it fancy, with flavors, textures and toppings.

Long ago I created a basic batter that works for almost any type of cheesecake you can imagine. In our family we prefer a dense, rich, creamy version so I use all cream cheese. But sometimes I make a slight change to lighten it up (using one cup of ricotta cheese to replace 8 ounces of the cream cheese in my recipe). We like it slightly tangy too, so I usually include sour cream (or unflavored Greek yogurt). But if I don’t have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

This basic batter is amazingly versatile. You can use it to concoct all sorts of fabulous variations – strawberry-topped or chocolate or pumpkin and even elaborate versions such as “turtle” cheesecake. Here are some of my favorite adaptations:

Chocolate Cheesecake: add 10 ounces melted, cooled semisweet chocolate to the batter.

Half-and-Half Cheesecake: add 5 ounces melted chocolate to half the batter, spoon the chocolate batter into the pan, then carefully spoon the vanilla batter on top.

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

Berry topped cheesecake: place whole berries on top of cooled cake, brush with melted apricot preserves or currant jam.

“Turtle” cheesecake: omit the graham cracker coating for the pan. Instead, make a bottom crust by combining 1 cup crushed graham crackers with 1/4 cup brown sugar, then work in 4 Tbsp butter until crumbly. Press into the pan and bake (no need for the second pan yet) for 10-12 minutes. Spoon in the basic batter and bake as in the basic recipe. Let the cake cool.

For the top: heat 1/4 cup cream until hot, add 3 ounces chopped chocolate and stir until melted. Let cool slightly and spread over cool cake. Scatter 2 Tbsp chopped nuts on top. Optional: pour caramel sauce on top of cut slices of cake.

Basic Cheesecake Recipe

Ingredients

1-1/2 tsp butter or margarine
1/3 cup graham cracker crumbs (approximately)
1-1/2 pounds cream cheese (3-8 ounce packages)
1 cup sugar
1-1/2 tsp vanilla extract
1/2 cup dairy sour cream or unflavored yogurt
1/3 cup cream (whipping cream or half and half)
4 large eggs

Directions

Preheat the oven to 350 degrees. Spread the butter on the bottom and sides of a 9-inch springform pan. Sprinkle the inside of the pan with the graham cracker crumbs. Shake the pan to coat the bottom and sides of the pan completely.

Beat the cream cheese in the bowl of an electric mixer set at medium speed for 1-2 minutes or until the cheese has softened and is smooth. Gradually add the sugar and beat for 2-3 minutes or until the mixture is smooth, scraping down the sides of the bowl occasionally with a rubber spatula. Add the vanilla extract, sour cream and whipping cream and beat for one minute or until the batter is smooth.

Add the eggs one at a time, beating after each addition to incorporate them. Pour the batter into the prepared pan.

Place the springform pan inside a larger pan. Fill the larger pan with enough hot water to come at least 1-inch up the sides of the baking dish.

Bake the cake for 65-75 minutes or until the top of the cake is tanning lightly. Remove the springform pan from the water and let the cake cool in the pan. When the cake has reached room temperature, refrigerate it at least 4 hours or until it is thoroughly chilled. Remove the sides of the pan to serve.